Boil and peel potatoes. Once cool enough to handle, cut them in medium sized cubes and keep it aside.
Heat oil in a shallow wide pan. Add urad dal, mustard seeds, sliced serrano peppers, julienne ginger and curry leaves.
Keep sautéing on medium heat until the urad dal changes color from white to golden brown and starts to form earthy aroma and mustard seeds are all done popping. Keep stirring frequently to make sure it does not burn. This step can take anywhere from 2-4 minutes.
Add pinch of asafetida, mix well and add sliced onions along with ½ tsp salt. Mix well.
Saute onions till they are completely translucent and about to turn brown.
Add red chili powder, turmeric powder, cumin and coriander powder (dhana jiru) along with 1 tsp of salt. Mix well.
Add boiled/peeled/cubed potatoes. Mix well.
Add ¼ cup of water and mix again. Check the consistency, if the consistency seems dry (this should not be gravy like, it should be just moist enough), add additional ¼ cups of water to the curry and mix again.
Taste for salt and spices, add more if needed. Cook for additional minute or two.
Garnish with fresh cilantro and mix well gently making sure the potatoes do not break.
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